Famous Crab Bombs The Ultimate Seafood Delight
Crab bombs are a delicious and indulgent treat made primarily from sweet, tender jumbo lump crab meat. They’re like crab cakes but rolled into perfectly juicy, golden balls packed with flavor and minimal filler. Whether baked or air-fried, these crab bombs offer a gourmet restaurant feel right from your home kitchen.
Ingredients Breakdown
450 g (1 lb) Jumbo Lump Crab Meat: The star of the show. Jumbo lump is prized for its large, tender pieces of crab—mildly sweet and perfect for dishes where crab is the focus.
1 Egg: Acts as a binder to help hold the bombs together.
60 g (1/4 cup) Mayonnaise: Adds moisture and richness.
1 tbsp Dijon Mustard: Brings a gentle tang and depth.
1 tsp Worcestershire Sauce: Adds umami complexity.
1 tsp Old Bay Seasoning: A classic Maryland-style seafood seasoning—essential for crab dishes.
1 tbsp Fresh Parsley (optional): Offers freshness and color.
1/2 cup Breadcrumbs (Panko or Regular): Binds the mixture lightly while keeping it tender. Panko gives a lighter texture.
1 tbsp Lemon Juice: Balances the richness with acidity.
Salt & Pepper: To taste—enhances the flavors.
Butter or Oil Spray: Helps create a golden crust when baking or air frying.
Method of Preparation
Step 1: Preheat the Oven or Air Fryer
Oven: 200°C (400°F)
Air Fryer: 190°C (375°F)
Step 2: Mix the Ingredients
In a large bowl, combine the crab meat, egg, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley (if using), salt, and pepper. Gently fold the ingredients to preserve the crab lumps.
Step 3: Add Breadcrumbs Gradually
Stir in the breadcrumbs a bit at a time until the mixture just holds together. Avoid overmixing.
Step 4: Shape the Bombs
Form the mixture into golf ball-sized rounds. You should get around 8–10.
Step 5: Cook
Bake: Place on a parchment-lined tray, spray lightly with butter or oil, and bake for 15–18 minutes until golden.
Air Fry: Arrange in the air fryer basket, spray tops, and cook for 10–12 minutes until golden and crispy.
Step 6: Serve
Enjoy hot with your choice of lemon wedges, tartar sauce, or spicy mayo.
FAQs
Q: Can I use canned crab meat?
Yes, but for the best flavor and texture, fresh jumbo lump is recommended. If using canned, drain it well and gently pat dry.
Q: What’s the difference between crab cakes and crab bombs?
Crab bombs are round and more compact, often with less filler than traditional crab cakes, allowing the crab flavor to shine.
Q: Can I make these ahead of time?
Yes! Form the bombs and refrigerate for up to 24 hours before baking. They also freeze well—just thaw slightly before cooking.
Q: What dipping sauces go well?
Classic tartar sauce
Lemon garlic aioli
Spicy sriracha mayo
Remoulade
Q: Are they keto or low-carb friendly?
To make them lower-carb, use crushed pork rinds or almond flour instead of breadcrumbs.
Tips for the Best Crab Bombs
Don’t overmix: This keeps the lumps of crab intact and the texture delicate.
Use chilled ingredients: Helps the bombs hold their shape better during cooking.
Go easy on fillers: The less breading, the better the crab flavor shines.
Add a touch of heat: A dash of cayenne or hot sauce can enhance the flavor if you like it spicy.
Nutrition Info (Per Crab Bomb)
Calories: ~120 kcal
Protein: ~10 g
Fat: ~8 g
Carbs: ~3–4 g
Final Thoughts
Crab bombs are a crowd-pleasing seafood appetizer or light entrée that feels luxurious without being fussy. With minimal prep and bold flavor, they’re perfect for parties, date nights, or simply treating yourself. Whether you bake or air fry them, serve them up golden, juicy, and hot—and watch them disappear!
Enjoy!